Wednesday, May 18

Chicken & Vegetable Fajitas



My boyfriend and I were recently gifted with a set of spice rubs from Williams-Sonoma, and we’ve been dying to try each of them out on different meals. I combined the Spicy Chipotle and Chili-Lime Rub together to make chicken and vegetable fajitas. They added so much flavor to the meal and gave a real authentic taste to the dish. Make sure you serve something cooling, like guacamole or sour cream, to offset the spice of the fajitas.


Chicken & Vegetable Fajitas:
  • Thinly slice 1 onion, 1 bell pepper, and 1 boneless skinless chicken breast.
  • Place meat and vegetables into a large zip-lock bag, along with 1 tbsp. canola oil and 1 tbsp. each of the spicy chipotle and chili-lime rub.*
  • Seal the bag and shake it in order to evenly distribute the seasoning.
  • Place the bag in the refrigerator and marinate for 2-4 hours.
  • Heat ½ tbsp. canola oil in a skillet over high heat.
  • Add the fajita mixture and cook for 8-10 minutes,** stirring occasionally.
  • Place skillet on a trivet at the kitchen table. Serve with warm tortillas, guacamole, and shredded cheese.


Serves two – three
*Or any other Mexican seasoning blend you like.
**Depending on the size of the chicken and vegetables.